less than 30 mins
10 to 30 mins
For the salsa verde
- 5 large green tomatoes, quartered
- 1 medium white onion, quartered
- 4 green serrano chillies, destemmed and halved, seeds removed from 2 of the chillies.
- 4 garlic cloves, peeled
- 15 sprigs coriander
- 2 tbsp vegetable oil
- salt, to taste
For the salsa roja
- 8 large plum tomatoes, quartered
- 1 medium Spanish onion, sliced
- 2 red chillies, destemmed and halved
- 3 garlic cloves, peeled
- 4 tbsp extra virgin olive oil
- 2 dried guajillo chillies, roughly chopped
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- ½ tsp smoked chipotle powder
- 2 sprigs coriander leaves, chopped
- 1 tbsp granulated sugar
- 1 lime, juice only
- salt and freshly ground black pepper to taste
For the chalupas
- 100ml/3½fl oz corn oil
- 12 x 8cm/3¼in plain flour tortillas
- 1 tsp olive oil
- 300g/10½oz beef mince
- 1 tsp chilli powder
- 1 lime, zest and juice
- 1 red onion, diced
- 2 tbsp chopped fresh coriander
- 150g/5½oz salsa verde, from above
- 150g/5½oz salsa roja, from above
- 12 trimmed Little Gem lettuce leaves
- 150g/5½oz feta, crumbled
- 2 tbsp coriander cress
- salt and freshly ground black pepper
To make the salsa verde, place the tomatoes, onion, chillies and garlic into a saucepan and just cover with water. Bring to a boil and reduce to a simmer for 10 minutes. Remove the pan from the heat.
Place the cooked ingredients into a jug blender. Add the coriander sprigs and a ladleful of the cooking water and blend until smooth.
Heat the oil in a saucepan, add the blended salsa, reduce the heat and simmer for 20 minutes, stirring occasionally. Taste and season with salt, then set aside.
To make the salsa roja, preheat the grill to the highest setting. Place the tomatoes, onion, red chilli and garlic cloves on a grill pan and season with salt and pepper. Drizzle with the oil and mix well then grill for 10-15 minutes or until nicely charred. Remove from the grill and set aside.
Heat the guajillo chillies in a dry frying pan over a medium heat, add the cumin and coriander and toast for 2-3 minutes. Remove the pan from the heat and add 150ml/5fl oz water. Place back on a low heat and simmer for 10-15 minutes, until the volume has reduced by half. Remove from the heat and stir through the chipotle powder.
Place the grilled tomato mixture in a blender, add the chilli mixture and blitz until smooth. Pour into a saucepan and warm over a low heat. Add the coriander, sugar and lime juice then set aside to serve.
Heat the corn oil in a large, deep saucepan until very hot (CAUTION: hot oil can be dangerous. Do not leave unattended). Carefully add the tortillas one at a time and cook until they are lightly coloured but not crispy. Remove with a slotted spoon and set aside on kitchen paper to drain.
Heat the olive oil in a frying pan and add the beef mince. Fry until browned. Add the chilli powder, lime zest and a squeeze of lime juice. Stir and then take off the heat.
Place the red onion and coriander in a large bowl. Tip the beef mixture into the bowl, season with the salt and pepper and mix to combine.
Spoon some salsa verde and hot salsa into the centre of each tortilla and top with a lettuce leaf. Add some of the beef mixture and finish with the feta and coriander cress. Serve immediately.